Step 1

Preheat oven to 350 degrees.

Step 3

Lightly grease a 9×5 loaf pan with butter.

Step 5

Combine dry ingredients (flour, baking soda, cinnamon and salt) well in a medium bowl.

Step 7

In a stand mixer, mix butter and brown sugar for five minutes until light and fluffy.

Step 9

Add in room temperature eggs, beating one at a time.

Step 11

Once eggs are combined, add room temperature maple syrup, vanilla and sourdough starter.

Step 13

Fold in dry ingredients a bit at a time until just incorporated. Be careful not to over mix.

Step 15

Gently fold in mashed bananas and any other add-ins you would like (pecans, walnuts, and chocolate chips or chunks, etc.).

Step 17

Pour into a greased pan and top with banana cut in half lengthwise and a generous dusting of coconut sugar.

Step 19

Bake for 50-60 minutes. Test bread at 50 minutes with a toothpick or cake tester.

Step 21

Allow to cool in the pan for one hour.

Step 24

!Long Fermented DirectionsTwelve to 24 hours before you plan to make banana bread, in a mixing bowl, mix together the room temperature maple syrup, sourdough starter, room temperature butter and spelt flour (or all-purpose).

Step 26

The next day, preheat oven to 350 degrees.

Step 28

Using a stand mixer with the paddle attachment, add brown sugar, eggs, vanilla, mashed bananas, cinnamon, salt, and baking soda to mixing bowl.

Step 30

Set on low to medium speed until completely combined.

Step 32

Pour into greased loaf pan and bake for 40-50 minutes.

Step 34

Allow to cool in the pan for one hour.